{Chicken Enchiladas with Red Sauce}

Chicken Enchiladas

Be warned: this dish is not healthy nor does it contain many fresh ingredients. Unless you consider bagged cheese a fresh ingredient, then it has lots–I mean, just look at that picture! This is a result of what happens when I let Jeff have free reign over the kitchen and the menu. It was all could do not to cry a little…and then I took a bite. Hello, flavor!

For the filling, he had made a mix of chicken, corn, sauce, and chipotles in adobo which melded together to create a smokey hot chipotle flavor that was to die for. Chipotles in adobo, where have you been all my life? Going the traditional route does have its downsides (in addition to all that fat). I miss my refrieds! So, while this is a great recipe for all of you meat and cheese lovers out there, or all of you trying to butter up (pun intended) a meat and cheese lover, I think I’ll stick stick to my beloved beans. But it sure does taste good!

I did make a large salad to go on the side–calories and fat cancel each other out, right?

Pomegranate Salad

Side note: enchiladas are a great way to use up all of that extra turkey you’ll have lying around after tomorrow. Although you might want to try a lighter version after all of that eating I know I’m planning on doing!

Enchiladas and Salad

Chicken Enchiladas with Red Sauce Recipe

Serves 4

Print recipe!

Ingredients:

4 tortillas

1 chicken breast

1/2 can (22oz) corn

1 can (16oz) red enchilada sauce

1 can (4oz) green chilis

1/2 onion, diced

2 cloves garlic, minced

1 chipotle in adobo sauce

1 block (16oz) medium cheddar cheese, grated

1/4 teaspoon cumin

1/2 teaspoon chili powder

Salt, to taste

Pepper, to taste

Olive oil

Steps:

Pre-heat oven to 350 degrees.

Poach chicken until cooked all the way through, about 10-15 minutes. Remove chicken from water and pull with hands/knife.

Heat olive oil over medium heat in a frying pan. Add onions, cook until translucent.

Add garlic, chipotles, corn, chicken, and 1/4 of enchilada sauce to onions. Season with salt, pepper, cumin, and chili powder and reduce, covered, for about 5-10 minutes.

Place 1/4 chicken mixture with a little less than 1/4 cheese into each tortilla and place in 8×8 baking pan. Cover tortillas with the remaining enchilada sauce and cheese.

Bake enchiladas until cheese has melted, about 25-30 minutes.

Enjoy!

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